SCALLOPS IN SPANISH RECIPES

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SPANISH SCALLOPS AND RICE RECIPE - FOOD.COM



Spanish Scallops and Rice Recipe - Food.com image

Make and share this Spanish Scallops and Rice recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-5 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (5 1/3 ounce) package Mexican rice, and pasta mix
1 (14 ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 lb sea scallops
2 limes, juice of
2 -3 plum tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

  • In a skillet, heat oil and butter together over medium heat until butter is melted.
  • Add onion and peppers and cook, stirring, 3 minutes.
  • Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
  • Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
  • Add scallops and cook until just opaque throughout, 3-5 minutes.
  • Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

Nutrition Facts : Calories 476, FatContent 36.3, SaturatedFatContent 18.6, CholesterolContent 134.3, SodiumContent 586.5, CarbohydrateContent 15.3, FiberContent 2, SugarContent 4, ProteinContent 23.9

SPANISH SCALLOPS AND RICE RECIPE - FOOD.COM



Spanish Scallops and Rice Recipe - Food.com image

Make and share this Spanish Scallops and Rice recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-5 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (5 1/3 ounce) package Mexican rice, and pasta mix
1 (14 ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 lb sea scallops
2 limes, juice of
2 -3 plum tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

  • In a skillet, heat oil and butter together over medium heat until butter is melted.
  • Add onion and peppers and cook, stirring, 3 minutes.
  • Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
  • Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
  • Add scallops and cook until just opaque throughout, 3-5 minutes.
  • Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

Nutrition Facts : Calories 476, FatContent 36.3, SaturatedFatContent 18.6, CholesterolContent 134.3, SodiumContent 586.5, CarbohydrateContent 15.3, FiberContent 2, SugarContent 4, ProteinContent 23.9

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